Ingredients:
Servings:
12
Units: US | Metric
2 garlic cloves, minced
1 onion, diced
2 carrots, peeled and diced
1 red bell pepper, diced
2 zucchini, diced
2 cups cabbage, shredded
2 cups swiss chard, chopped
2 cups broccoli, cut into florets
2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
6 cups vegetable broth
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice (optional)
Directions:
1
Put first 12 ingredients (garlic - broth) in a large pot. Cover and bring to a boil over high heat; reduce heat to a simmer and simmer partly covered for 10 minutes or until vegetables are tender. Leave veggies whole or I use an immersion blender and puree a bit -- leaving some veggie chunks.
2
Stir in parsley and season with salt, pepper and lemon juice.
Read more: <a href="http://www.food.com/recipe/0-point-soup-ww-391705?oc=linkback">http://www.food.com/recipe/0-point-soup-ww-391705?oc=linkback</a>
Servings:
12
Units: US | Metric
2 garlic cloves, minced
1 onion, diced
2 carrots, peeled and diced
1 red bell pepper, diced
2 zucchini, diced
2 cups cabbage, shredded
2 cups swiss chard, chopped
2 cups broccoli, cut into florets
2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
6 cups vegetable broth
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice (optional)
Directions:
1
Put first 12 ingredients (garlic - broth) in a large pot. Cover and bring to a boil over high heat; reduce heat to a simmer and simmer partly covered for 10 minutes or until vegetables are tender. Leave veggies whole or I use an immersion blender and puree a bit -- leaving some veggie chunks.
2
Stir in parsley and season with salt, pepper and lemon juice.
Read more: <a href="http://www.food.com/recipe/0-point-soup-ww-391705?oc=linkback">http://www.food.com/recipe/0-point-soup-ww-391705?oc=linkback</a>
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